Make video
Scallion pajeon
A 9:16 storyboard, 76 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Scallion pajeon, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Scallion pajeon. Scallion pajeon, a dish from South Korea (파전). Here is the whole thing, one move at a time.
On screen. Scallion pajeon
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Scallion pajeon, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Scallion pajeon. Scallion pajeon, a dish from South Korea (파전).
On screen. Scallion pajeon
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out all-purpose flour, scallion, egg, water, soy sauce. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Slotted spoon, Thermometer.
On screen. Heavy pot · Scale · Slotted spoon
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Scallion pajeon, the actual ingredients of this recipe on a wooden board, South Korea home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat the oil until a pinch of the coating sizzles at once. Do not let it smoke. For Scallion pajeon, start here: pour a loose batter over a nest of scallions and fry until the edges are lacy and brown.
On screen. Heat the oil until a pinch of the coating…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Scallion pajeon at the middle of cooking, fry, steam or sheen on this exact dish, no text, no hands covering the food, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook 15 min in real time.
Voiceover. Pour a loose batter over a nest of scallions and fry until the edges are lacy and brown.
On screen. Pour a loose batter over a nest of… · Cook 15 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Scallion pajeon in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. The crust should be pale gold and the center cooked through. Stop when this is true of Scallion pajeon: Pour a loose batter over a nest of scallions and fry until the edges are lacy and brown.
On screen. The crust should be pale gold and the center…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Scallion pajeon on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Drain on a rack for a minute so the crust stays crisp. Scallion pajeon is eaten in South Korea as this plate, with the sauce or garnish that belongs to it.
On screen. Drain on a rack for a minute so the crust stays…
Scene 9 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Scallion pajeon is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Scallion pajeon looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Scallion pajeon spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Scallion pajeon, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 12 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 389 calories, with 13.4 grams of protein. Pai marks it Moderate.
On screen. 389 kcal · 13.4 g protein · Moderate
Scene 13 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Scallion pajeon
Scene 14 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Scallion pajeon from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.